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Ingredients
Chicken Satay
2 boneless, skinless
chicken breasts (about 1 to 1 1/2 lbs.)
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3/4 teaspoon red pepper flakes
2 tablespoons water
10 12-inch wood skewers
Peanut Sauce
1/4 cup creamy peanut butter
3 tablespoons water
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
1/2 teaspoon chili garlic sauce
(may increase up to 1 teaspoon if you prefer more spice)
Directions
Chicken Satay
Remove unwanted fat from chicken
breasts and slice into 3-6-inch-long x 1-inch-wide x 1/4 to
1/2-inch-thick strips (sizes and shapes will vary due to shape of
chicken breasts). Place chicken strips in a 9x9-inch glass baking dish
or other similar-shaped container. In a small
mixing bowl, whisk together soy sauce, lime juice, garlic,
ginger, red pepper flakes and water. Pour mixture over
chicken and cover. Place in refrigerator
for 30 minutes or more (can marinate overnight).
After chicken has marinated,
prepare barbeque grill for direct cooking, leaving a small
area (about 5 inches) with no coals so wooden skewers won't
burn. While coals are heating, prepare chicken.
Pierce chicken strips with wooden skewers
lengthwise through the center in an accordion-like fashion,
trying to keep skewers hidden in chicken. Adjust skewered
chicken to make fairly flat. Place skewered chicken on a
plate to transfer to grill. Reserve the
marinade for basting chicken during grilling. You can skewer
more than one chicken strip on a skewer if the chicken
pieces are small.
Place a glass of ice water near
barbecue. Dip exposed part of skewers in ice water (this
will help prevent the skewers from burning), then place chicken
on the open grill (do not cover with barbecue lid) with
skewers over area with no coals. Brush chicken pieces liberally with
marinade on one side, then quickly turn to grill that marinated side. While first side of
chicken is grilling, brush the other side liberally with
marinade then discard the remaining marinade (do not
marinate again). Once chicken has cooked on first side
(about 3-4 minutes), turn over and grill second side until
chicken has no pink color and is nicely lightly browned (about
another 3-4 minutes). Do not overcook, as this will result
in tough, dry chicken strips.
Serve on skewers with small
individual bowls of Spicy Peanut Sauce
(recipe follows).
Peanut Sauce
To a small sauce pan, add peanut
butter, water, sugar, soy sauce, rice vinegar, lime juice,
chili oil and chili garlic sauce. Heat just until mixture
starts to bubble, then cover and promptly remove from heat.
Serve immediately in individual serving bowls or store in
refrigerator and reheat when ready to serve.
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